Homemade Curry Recipe For Shrimp, Meatballs and Chicken
This homemade curry recipe comes from my good friend. The curry powder is made by her family who lives in the Seychelle Islands. This versatile curry recipe is the base for a shrimp curry, meatball curry or a chicken curry. Its a beautiful heirloom recipe.
Ingredients
- 2 to 3 tbsp. Curry Powder
- 2 Chopped Onions
- 1/2 tsp. Saffron
- 2 tsp. Tomato Paste
- 1/4 cup Chopped Cilantro
- 1/4 cup Chopped Parsley
- 2 tsp. Garlic Paste
- 2 tsp. Ginger Paste
- 1-1/2 cups or 2 cups of water
- Hot Pepper Flakes optional
- Salt & Pepper
Instructions
- Saute onions, Saffron and hot pepper flakes if you are using them for approximately 7-8 minutes.
- Season with Salt & Pepper
- Add Garlic Paste and Ginger Paste and give it a stir.
- Add in the tomato Paste and cook out the bitterness for approximately 1-2 minutes
- Add your water, stir and simmer. Adjust your salt if needed.
Shrimp Curry
- Use 2 cups cooked shrimp
- Make the curry as mentioned above. Wash your shrimp in fresh lemon and water, drain and pat dry with paper towels. Add the cooked shrimp to the pan, cover for 3-4 minutes and take off the heat.
Meatball Curry
- Make the curry as mentioned above. To make the meatballs, spice up your ground beef or ground chicken with 1 package of onion soup mix, 1 egg, breadcrumbs, salt & pepper.
Chicken Curry
- For the Chicken Curry you can use legs/thighs/ boneless chicken. You will need to brown the chicken in canola oil first. Remove the chicken from the pot and drain the oil. Now follow the directions for the curry above and then add then add your chicken back to the pot and let it simmer until the chicken is fully cooked through and reads the temperature 165 degrees.
- Serve all of these recipes with basmati rice and parantha.